Unveiling the techno-functional and bioactive properties of bee pollen as an added-value food ingredient
Autor(a) principal: | |
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Data de Publicação: | 2023 |
Outros Autores: | , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | https://hdl.handle.net/1822/80884 |
Resumo: | Bee pollen is an imperative product for human use. Seven bee pollens were harvested from Morocco, and their chemical, biological and techno-functional properties were studied. All samples showed acceptable physicochemical and nutritional quality with a mean energy value of 239 kcal/100g. FTIR spectra confirmed the presence of major constituents like carbohydrates, lipids, proteins and polyphenols. Moreover, pollens exhibited good techno-functional properties, like carbohydrate solubility (34.47-59.27 g/100g), protein solubility (7.28-23.31 g/100g), emulsifying stability (16.52-45.38 min), emulsifying activity (9.83-25.05 g/m3) water absorption capacity (1.06-2.19 g/g), oil absorption capacity (1.15-3.50 g/g) and water-oil absorption index (0.62-1.25). Bee pollen extracts revealed potent antioxidant capacity and digestive enzyme inhibitory activity associated with the presence of fifteen phenolic compounds belonging to flavons, flavonols, flavanones, flavan-3-ols, hydroxybenzoic and hydroxycinnamic acids, and stilbenes families. Present data indicate the possible application of bee pollen as a useful nutritional, bioactive and anti-foaming ingredient, replacing synthetic products in food industries. |
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Unveiling the techno-functional and bioactive properties of bee pollen as an added-value food ingredientAntihyperglycemicAntioxidantBee productsFunctional claimNutritional valuePhysicochemical characterizationScience & TechnologyBee pollen is an imperative product for human use. Seven bee pollens were harvested from Morocco, and their chemical, biological and techno-functional properties were studied. All samples showed acceptable physicochemical and nutritional quality with a mean energy value of 239 kcal/100g. FTIR spectra confirmed the presence of major constituents like carbohydrates, lipids, proteins and polyphenols. Moreover, pollens exhibited good techno-functional properties, like carbohydrate solubility (34.47-59.27 g/100g), protein solubility (7.28-23.31 g/100g), emulsifying stability (16.52-45.38 min), emulsifying activity (9.83-25.05 g/m3) water absorption capacity (1.06-2.19 g/g), oil absorption capacity (1.15-3.50 g/g) and water-oil absorption index (0.62-1.25). Bee pollen extracts revealed potent antioxidant capacity and digestive enzyme inhibitory activity associated with the presence of fifteen phenolic compounds belonging to flavons, flavonols, flavanones, flavan-3-ols, hydroxybenzoic and hydroxycinnamic acids, and stilbenes families. Present data indicate the possible application of bee pollen as a useful nutritional, bioactive and anti-foaming ingredient, replacing synthetic products in food industries.This work was supported by a grant from the University Sidi Mohamed Ben Abdallah. Laboratory of Natural Substances, Pharmacology, Environment, Modeling, Health, and Quality of Life (SNAMOPEQ). This research was also funded by the Portuguese Foundation for Science and Technology (FCT) under the scope of the strategic funding of UIDB/04469/2020 unit, by LABBELS—Associate Laboratory in Biotechnology, Bioengineering and Microelectromechanical Systems, LA/P/0029/2020, and by the European Regional Development Fund (ERDF) through the Competitiveness factors Operational program – Norte 2020, COMPETE and by National Funds through the FCT - under the project AgriFood XXI (NORTE-01-0145-FEDER-000041).info:eu-repo/semantics/publishedVersionElsevierUniversidade do MinhoHassan LaaroussiSantos, Pedro Miguel FerreiraGenisheva, ZlatinaBakour, MeryemOusaaid, DrissAsmae, El GhouiziTeixeira, J. A.Lyoussi, Badiaa2023-03-302023-03-30T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttps://hdl.handle.net/1822/80884engHassan Laaroussi; Ferreira-Santos, P.; Genisheva, Zlatina; Bakour, Meryem; Ousaaid, Driss; Asmae, El Ghouizi; Teixeira, José A.; Lyoussi, Badiaa, Unveiling the techno-functional and bioactive properties of bee pollen as an added-value food ingredient. Food Chemistry, 405, Part B(134958), 20230308-814610.1016/j.foodchem.2022.13495836413840https://www.sciencedirect.com/science/article/pii/S030881462202920Xinfo:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-21T12:44:32Zoai:repositorium.sdum.uminho.pt:1822/80884Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T19:42:14.264272Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Unveiling the techno-functional and bioactive properties of bee pollen as an added-value food ingredient |
title |
Unveiling the techno-functional and bioactive properties of bee pollen as an added-value food ingredient |
spellingShingle |
Unveiling the techno-functional and bioactive properties of bee pollen as an added-value food ingredient Hassan Laaroussi Antihyperglycemic Antioxidant Bee products Functional claim Nutritional value Physicochemical characterization Science & Technology |
title_short |
Unveiling the techno-functional and bioactive properties of bee pollen as an added-value food ingredient |
title_full |
Unveiling the techno-functional and bioactive properties of bee pollen as an added-value food ingredient |
title_fullStr |
Unveiling the techno-functional and bioactive properties of bee pollen as an added-value food ingredient |
title_full_unstemmed |
Unveiling the techno-functional and bioactive properties of bee pollen as an added-value food ingredient |
title_sort |
Unveiling the techno-functional and bioactive properties of bee pollen as an added-value food ingredient |
author |
Hassan Laaroussi |
author_facet |
Hassan Laaroussi Santos, Pedro Miguel Ferreira Genisheva, Zlatina Bakour, Meryem Ousaaid, Driss Asmae, El Ghouizi Teixeira, J. A. Lyoussi, Badiaa |
author_role |
author |
author2 |
Santos, Pedro Miguel Ferreira Genisheva, Zlatina Bakour, Meryem Ousaaid, Driss Asmae, El Ghouizi Teixeira, J. A. Lyoussi, Badiaa |
author2_role |
author author author author author author author |
dc.contributor.none.fl_str_mv |
Universidade do Minho |
dc.contributor.author.fl_str_mv |
Hassan Laaroussi Santos, Pedro Miguel Ferreira Genisheva, Zlatina Bakour, Meryem Ousaaid, Driss Asmae, El Ghouizi Teixeira, J. A. Lyoussi, Badiaa |
dc.subject.por.fl_str_mv |
Antihyperglycemic Antioxidant Bee products Functional claim Nutritional value Physicochemical characterization Science & Technology |
topic |
Antihyperglycemic Antioxidant Bee products Functional claim Nutritional value Physicochemical characterization Science & Technology |
description |
Bee pollen is an imperative product for human use. Seven bee pollens were harvested from Morocco, and their chemical, biological and techno-functional properties were studied. All samples showed acceptable physicochemical and nutritional quality with a mean energy value of 239 kcal/100g. FTIR spectra confirmed the presence of major constituents like carbohydrates, lipids, proteins and polyphenols. Moreover, pollens exhibited good techno-functional properties, like carbohydrate solubility (34.47-59.27 g/100g), protein solubility (7.28-23.31 g/100g), emulsifying stability (16.52-45.38 min), emulsifying activity (9.83-25.05 g/m3) water absorption capacity (1.06-2.19 g/g), oil absorption capacity (1.15-3.50 g/g) and water-oil absorption index (0.62-1.25). Bee pollen extracts revealed potent antioxidant capacity and digestive enzyme inhibitory activity associated with the presence of fifteen phenolic compounds belonging to flavons, flavonols, flavanones, flavan-3-ols, hydroxybenzoic and hydroxycinnamic acids, and stilbenes families. Present data indicate the possible application of bee pollen as a useful nutritional, bioactive and anti-foaming ingredient, replacing synthetic products in food industries. |
publishDate |
2023 |
dc.date.none.fl_str_mv |
2023-03-30 2023-03-30T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://hdl.handle.net/1822/80884 |
url |
https://hdl.handle.net/1822/80884 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Hassan Laaroussi; Ferreira-Santos, P.; Genisheva, Zlatina; Bakour, Meryem; Ousaaid, Driss; Asmae, El Ghouizi; Teixeira, José A.; Lyoussi, Badiaa, Unveiling the techno-functional and bioactive properties of bee pollen as an added-value food ingredient. Food Chemistry, 405, Part B(134958), 2023 0308-8146 10.1016/j.foodchem.2022.134958 36413840 https://www.sciencedirect.com/science/article/pii/S030881462202920X |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier |
publisher.none.fl_str_mv |
Elsevier |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
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RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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